This gluten-free chili combines beef, sausage, beans, crushed tomatoes and warming spices, simmered until rich and tender. It’s naturally gluten-free and simple to make in an Instant Pot or on the stovetop.
A steaming bowl of chili is perfect for chilly days. Serve with gluten-free garlic bread, cornbread, muffins or rolls for a comforting meal.
This is a family favorite: a robust chili made with ground beef, sausage, tomatoes and a blend of spices for bold flavor. The Instant Pot shortens the cooking time, but the stovetop method also produces excellent results.
Is chili gluten-free?
Most traditional chili ingredients — beef, tomatoes, beans and spices — are naturally gluten-free. Be mindful of added ingredients such as beer or some condiments (for example certain Worcestershire sauces) that may contain gluten. This recipe uses only gluten-free ingredients, but always double-check labels on items like sausage or stock to confirm they’re labeled gluten-free.
Ingredients You’ll Need
- Ground beef and sausage: A mix of the two adds great flavor; breakfast sausage or pork sausage works well.
- Aromatics: Onion, green pepper, jalapeno and garlic.
- Crushed tomatoes: I prefer crushed tomatoes for texture.
- Tomato paste: Intensifies the tomato flavor.
- Spices: Chili powder, cumin, oregano and bay leaves.
- Brown sugar: Balances the acidity of the tomatoes.
- Chicken stock or water: Needed for pressure cooking and to adjust consistency.
- Kidney beans: Canned, drained and rinsed.
How to Make Gluten-Free Chili
You can make this chili in an Instant Pot or on the stovetop. Below are clear steps for both methods.
- Brown the meat: Heat oil, add the ground beef and sausage and cook until browned, breaking it up as it cooks.
- Sauté vegetables: Add the chopped onion, green pepper and jalapeno; cook until softened.
- Add spices and tomato paste: Stir in chili powder, cumin, oregano, salt, pepper, brown sugar, bay leaves, minced garlic and tomato paste; cook 1–2 minutes until fragrant.
- Add tomatoes, stock and beans: Pour in crushed tomatoes, chicken stock (or water) and the drained beans; stir to combine.
- Cook: For Instant Pot – cook on high pressure 15 minutes and allow a 10-minute natural release. For stovetop – bring to a simmer, reduce heat and cook 40–50 minutes, stirring occasionally; then let rest off heat for 10 minutes with the lid on.
- Serve: Top with favorites like shredded cheese, sour cream, sliced jalapenos, green onions or chips and enjoy.
Serving and Storing
How to Serve
This chili is excellent with classic toppings: shredded cheese, sour cream, sliced jalapenos, chopped green onions or tortilla chips. It also pairs well with gluten-free cornbread, dinner rolls or even served over gluten-free pasta to make chili mac.
How to Store
Refrigerate leftover chili in an airtight container for up to 5 days — the flavors improve with time. To freeze, cool completely, transfer to freezer-safe containers or bags, and freeze. Thaw overnight in the refrigerator before reheating, or defrost in the microwave.
More gluten-free soups and stews
- Gluten-free beef stew
- White bean and vegetable soup
- Chicken tortilla soup
If you try this recipe, leave a comment or rating — I’d love to hear how it turned out!
Gluten-Free Chili (Award Winning!)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound sausage (I use pork breakfast sausage)
- 1 large onion chopped (about 2 cups)
- 1 green pepper chopped (about 1 cup)
- 1 jalapeno pepper seeded and minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon brown sugar
- 2 bay leaves
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 2 28 oz cans crushed tomatoes
- 1/4-1/2 cup water or chicken stock
- 2 15 oz cans red kidney beans drained and rinsed
Instructions
For the Instant Pot:
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Turn the Instant Pot to Sauté and heat the olive oil. Add the ground beef and sausage and brown, breaking up the meat as it cooks.
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Add the onion, green pepper and jalapeno and cook 3 minutes or until softened.
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Stir in chili powder, cumin, oregano, salt, pepper, brown sugar, bay leaves, garlic and tomato paste; cook 1–2 minutes until fragrant.
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Pour in crushed tomatoes, chicken stock and beans; stir to combine. Seal and cook on high pressure for 15 minutes. Allow a 10-minute natural release.
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Serve with your favorite toppings. Enjoy!
For Stovetop:
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Heat a large Dutch oven over medium-high and add olive oil. Brown the ground beef and sausage, breaking up the meat as it cooks.
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Add onion, green pepper and jalapeno; cook about 3 minutes until softened.
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Add the spices, brown sugar, bay leaves, garlic and tomato paste and cook 1–2 minutes until fragrant.
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Stir in crushed tomatoes, chicken stock and beans. Bring to a simmer, reduce heat and cook 40–50 minutes, stirring occasionally. Turn off heat and let sit 10 minutes before serving.
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Serve with toppings and enjoy.
Notes
To Freeze: Cool completely before placing in freezer-safe containers or resealable bags. Thaw overnight in the refrigerator before reheating, or defrost in the microwave.